Rating: 4.79 stars
1238 Ratings
  • 5 star values: 1062
  • 4 star values: 117
  • 3 star values: 44
  • 2 star values: 8
  • 1 star values: 7

A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
1 hr 40 mins
total:
2 hrs 30 mins
Servings:
20
Yield:
2 9x5-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

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  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Place bread in the preheated oven and lower temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.

Nutrition Facts

167 calories; protein 4.9g; carbohydrates 30.4g; fat 2.6g; cholesterol 1.8mg; sodium 350.8mg. Full Nutrition
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Reviews (1389)

Most helpful positive review

Rating: 5 stars
09/25/2003
I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let it finish the lasr 5 minutes of cooking. Thanks for this wonderful bread recipe! Read More
(313)

Most helpful critical review

Rating: 3 stars
02/18/2005
The only difference i did with the bread was to use Crisco shortening instead of the lard. The bread was ok, but it was TOO SALTY. One tablespoon of salt is just too much. I might try it again using maybe 1-1/2 tsps of salt. I will critique it again after i make it with the revised amount of salt. Read More
(54)
1238 Ratings
  • 5 star values: 1062
  • 4 star values: 117
  • 3 star values: 44
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
09/24/2003
I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let it finish the lasr 5 minutes of cooking. Thanks for this wonderful bread recipe! Read More
(313)
Rating: 5 stars
04/14/2003
This bread turned out wonderfully! Not too fluffy, but a nice, soft, tasty bread. I no longer buy my bread from the store, I use this instead! I substituted margarine for the lard, and it's still great! It doesn't get stale too quickly either! Read More
(256)
Rating: 5 stars
09/24/2003
I made rolls with this recipe instead of bread. It was a big hit at our Thanksgiving Dinner. Everyone raved about it. Read More
(190)
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Rating: 5 stars
03/01/2016
This is absolutely terrific! The bread came out light and fluffy and very tasty. I did reduce the amount of salt - put in about 2 tsp instead of 1 Tbsp. I liked this way more than the 'popular' white bread on this same site. This is what homemade bread should taste like. UPDATE: This is my go-to recipe for white bread. I have lately started to add about 3/4 to 1 cup of dry milk powder to the recipe for a bit of extra flavor. This bread is almost fool proof - I highly recommend this recipe! Read More
(114)
Rating: 5 stars
09/24/2003
I cut this recipe in half and let my bread machine to the work thru the 2nd rise. Then took it out and formed dinner rolls for tonight's dinner. Excellent recipe. Just bake dinner rolls for 20 minutes at 375 degrees!Thanks Danialle. Read More
(102)
Rating: 5 stars
04/14/2003
If you have never made bread in your life before, this is the recipe for you; very easy and bread turns out fantastic. This will be a new "family recipe" for our family. thanks for posting it!! Read More
(81)
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Rating: 5 stars
09/24/2003
Good bread with a lot of substance. It would be great to use this with homegrown tomatoes as it will hold up nicely. I used my kitchen aid with the dough hook & it was a breeze to make, a keeper for me. Thanks Danialle! Read More
(75)
Rating: 5 stars
01/05/2012
Success! First try at baking bread went great. Made a half batch (just halved all ingredients) to make just one loaf, and turned out perfectly. NOTE: .25 ounce yeast = 2 1/4 tsp yeast Thanks for sharing Danialle! Read More
(72)
Rating: 3 stars
02/18/2005
The only difference i did with the bread was to use Crisco shortening instead of the lard. The bread was ok, but it was TOO SALTY. One tablespoon of salt is just too much. I might try it again using maybe 1-1/2 tsps of salt. I will critique it again after i make it with the revised amount of salt. Read More
(54)